Skip to content
LumaxisLumaxis
All recipes

American·Side Dish

Country Club Broth-Roasted Potatoes

A sophisticated potato side dish that combines the technique of broth-roasting (similar to fondant potatoes) with the creamy, cheesy decadence of a classic gratin. These potatoes are cut into thick, flat wedges to create a unique mouthfeel that sets them apart from traditional sliced potato casseroles.

Prep

20m

Cook

85m

Total

120m

Serves

8

Method

  1. 01

    Peel the potatoes and cut them in half lengthwise. Slice each half into thirds, then cut across into thick slices roughly 3/8 of an inch thick. Place the cut potatoes into a large bowl of cold water to soak off excess starch, then drain and rinse thoroughly.

    Step 1
    Watch · 0:15
  2. 02

    Transfer the potatoes to a casserole dish. Season generously with kosher salt, cayenne, and white pepper. Pour in enough chicken broth to reach about halfway up the potatoes. Toss to ensure every piece is seasoned and moistened, then press into an even layer. Bake in the upper center of a 400°F oven for 60 to 75 minutes, or until the potatoes are just barely tender.

    Step 2
    Watch · 1:46
  3. 03

    While the potatoes roast, prepare the toppings. In one small bowl, combine panko breadcrumbs and melted butter until they resemble wet sand. In another bowl, whisk together the heavy cream and whole milk.

    Step 3
    Watch · 2:59
  4. 04

    Remove the tender potatoes from the oven. Stir them gently, then pour the cream and milk mixture over the top and stir again to distribute. Sprinkle the grated cheddar cheese evenly over the surface, followed by the buttered panko breadcrumbs. Do not press the crumbs down into the liquid.

    Step 4
    Watch · 3:52
  5. 05

    Increase the oven temperature to 450°F. Return the dish to the oven and bake for about 20 minutes until the top is a deep golden brown. Let the casserole rest for at least 15 minutes to allow the liquid to finish absorbing into the potatoes. Garnish with sliced green onions before serving.

    Step 5
    Watch · 4:47

From Chef John

  • “We're not machines yet. So, there's no way we're going to get them all perfectly uniform, but we're still going to do our best to try.”
  • “You are, after all, the Carl Spackler of choosing a cheese you think would be the most spectacular.”
  • “When I see a crust on a casserole that beautiful, I do not care what's under it. I want to eat it.”